• Make the Italian Meat Sauce
  3 cups Italian meat sauce
• Check on the package whether your lasagna noodles are no-cook or if they require cooking.
  1 lb dried egg lasagna noodles

If Cooking The Lasagna Noodles

• Bring a large pot of water to a boil.
• Salt the water then cook lasagna noodles for just a little more than half of the time suggested on the box.
  1 lb dried egg lasagna noodles
• Drain the pasta and with tongs, place each lasagna noodle on to a kitchen towel side by side.

Make Cottage Cheese Filling

• In a medium bowl, add the eggs, cottage cheese, ¼ teaspoon of kosher salt, pepper and nutmeg and mix well.
  24 ounces Whole milk cottage cheese, 2 large eggs, ⅛ teaspoon ground nutmeg, ⅛ teaspoon black pepper, ¼ teaspoon kosher salt

Assembling the lasagna

• Preheat oven to 375 degrees.
• Reserve ¼ cup of the Parmesan for the topping and set aside.
• Grab a 9 by 11 inch inch baking dish
• Spread a thin even layer of meat sauce (about ¾ cup) on the bottom of the baking dish
  3 cups Italian meat sauce
• Now add one layer of lasagna noodles trying not to overlap them. You can cut them if you need to.
• Now add about ¾ cup of the cottage cheese mixture and spread evenly over the pasta.
• Sprinkle some Parmesan over the top.
• Now top with another layer of lasagna noodles.
• Add a thin layer of meat sauce (about ¾ cup) and spread evenly.
• Repeat these layers until you get to the last layer.
• For the last layer before adding the cheese topping, you want to end with a layer of lasagna noodles with meat sauce on top.
• Now add the fresh sliced mozzarella, shredded mozzarella and ¼ cup of the Parmesan cheese.
  ½ cup Whole Milk shredded mozzarella, 4 ounces Fresh mozzarella
• Bake the lasagna for 30-40 minutes on the middle rack of your oven until it is bubbling and starting to brown on top.
• Let cool for 10 minutes then slice and serve.